About this recipe:These are a little spicy - if serving to young kids, you can leave out the dried crushed chillies and black pepper. The wheatgerm makes a nice crunchy coating.
2 eggs, beaten
1 tablespoon water
4 skinless, boneless chicken breast fillets, cut into bite size pieces
small handful chopped fresh parsley
1/2 teaspoon dried thyme
1 pinch dried crushed chillies
50g (2 oz) dried breadcrumbs, seasoned with salt and pepper
50g (2 oz) wheatgerm
1 teaspoon dried basil
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:15min › Ready in:35min
Preheat oven to 220 C / Gas mark 7. Line a baking tray with baking parchment.
In a bowl, beat together eggs and water; add the chicken.
Combine the parsley, thyme, red pepper, breadcrumbs, wheatgerm, basil and ground pepper. Stir in the oil with a fork and mix well to distribute evenly. Pour mixture into a resealable plastic bag and add the chicken pieces to coat.
Place coated chicken pieces on the prepared baking tray, and bake 7 to 10 minutes in the preheated oven; turn and bake an additional 5 minutes, until done.
Altered ingredient amounts.
this was a good recipe, but was not kid freindly. If you would like it kid freindly delete the chillies and half the black pepper. They tasted great. So enjoy. - 18 Jul 2008